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Book Format: This book consists of six standalone sections in the format of an engineering handbook.

Engineers cannot possibly retain all the tools they need to ply the trade. They must have a handy reference, so Engineers’ handbooks have the layout and format for quick look-up.

So it is with restaurant management for knowledge and skill-sets required. The Restaurant Handbook – Tools & Rules also packs maximum information into a quick reference format. The writing style is brief, except for anecdotal illustrations to relieve the severity of the bulleted lists. You will have a unique concept, but sets of basic standards will affect profit. We have tried to supply exhaustive sets for your consideration. You must pick and choose what fits, in your quest to deliver value. Remember though, the business is demand-driven rather than supply. The customer will always tell you what they must have, so be ready and quick to adjust. Use these lists and guidelines to grow and prosper.

Restaurant management demands more diverse skills and knowledge than any other type of business. Time constraints are more oppressive, and the need to react more common. Every restaurateur will run across questions that must be answered quickly with the least amount of guess and the greatest probability of productive results. The course of restaurant operations covers such a broad range of activities that no one person can be prepared for all events. Always heed helpful advice built on long experience.

Finally here is a book that provides detailed examples of proven good practices for almost any question that might arise, without the need to reinvent the wheel. From planning for starting the business, to profits, to selling the business, this Restaurant Handbook gives a guide to procedures and methods as the ultimate reference for each aspect of operations. This book is ideal for the experienced or beginning manager. There are clear examples on every topic to compel informed decisions.

You will turn to this reference often for information on any question. No longer will you need to search for specific topics through diverse sources. Keep this book handy in your top desk drawer. Price: $39.59 Download new beta edition with 50% discount from $79.18. Evidence will show that over 50% of restaurants fail in the first year. This dismal statistic must cease. It represents a tragic misapplication of peoples’ energy, fortunes and lives. This failure rate is a hard and tragic drain on the whole economy. Hindsight will show that the failures were a result of poor decisions and poor execution. Poor execution can come from inadequate resources, time, talent, dollars, and knowledge. But we would never even get to poor execution if we had not already made poor decisions. Both decisions and execution must be based on knowledge. This handbook supplies all the tools for sound decisions and execution. The problem is: that it takes time and energy to gain this knowledge. Time is our most perishable resource. We will, as we go forward, detail why restaurant operations management requires a broader range of skills and knowledge than most any other kind if management. Time is always in short supply.

Knowledge is data driven. It takes time to capture and analyze data. Improper analysis can give results that fly in the face of common sense. There is a point where the time and dollar cost of additional information outweighs the time and dollar rewards from better decisions, so we must seek quick relevant data but not abandon common sense.

Common sense however requires this caveat. Restaurant failure can be likened to pilot error, poor decisions and execution. Old pilots know that outside visual cues can be impaired such as; clouds, fog, haze, flight over water or at night and a deadly combination thereof. Tragedy comes from trusting the seat-of-the-pants senses. Pilots learn to keep their eyes scanning across their; airspeed, gyro horizon, compass, and altimeter. Several navigation aides always pinpoint the pilot’s position relative to destination. Checklists force the use of all this input to assure smooth cruising. Restaurant operators must use similar diligence and techniques to the safe destination.